Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and metal pans stored on the rack by dishwasher, not inverted.
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Observed ceviche station at ambient temperature 51F-54F.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna in reduced oxygen packaged not frozen. Advised operator to cut the package or remove food item from vacuum bag before thawing. Observed employee slit the bags with the raw tuna during the inspection. **Corrective Action Taken**
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling by the service window in the kitchen. By the service window in the kitchen. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Observed soy sauce, oil, and vinegar in squeeze bottles at the kitchen with no name label.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw fish in the reach in cooler. Operator stored correctly. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at ceviche station: corvina (45F - Cold Holding); Swai (47F - Cold Holding); octopus (49F - Cold Holding); chicken salad (50F - Cold Holding); seafood salad (49F - Cold Holding); tuna salad (51F - Cold Holding); shrimp (51F - Cold Holding) stored in the reach in cooler over night, as per operator.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurry (86F - Cold Holding)stored at the front counter reach in cooler for less than 2 hours as per operator. Operator placed item in walk in cooler. Discussed time as a public health control as an option.
Observed at ceviche station: corvina (45F - Cold Holding); Swai (47F - Cold Holding); octopus (49F - Cold Holding); chicken salad (50F - Cold Holding); seafood salad (49F - Cold Holding); tuna salad (51F - Cold Holding); shrimp (51F - Cold Holding) stored in the reach in cooler over night, as per operator. **Corrective Action Taken**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
